As part of our initiative to connect YOU, our valued customers, directly to the roots of your food, we are proud to introduce our Spotlight on Farmers series. In this edition, we share the inspiring story of Karan—a passionate farmer dedicated to preserving the traditional bilona method of ghee-making.
In a world where mass production often compromises authenticity, Karan, an IIT Mumbai alumnus, has set out to redefine the market for traditional bilona ghee. Drawing from his family’s legacy of sustainable dairy farming, he has built a brand that honours the art of bilona ghee-making while embracing modern innovations.
Rooted in Tradition: A Family Legacy
The story of Karan’s family business began with his grandfather, who migrated to India during the partition and settled in Jabalpur, Madhya Pradesh. Recognising the potential of the region’s fertile land, he focused on breeding superior cattle. Starting with just ten animals, he expanded the dairy farm to 350 over the years, creating a legacy built on quality and resilience.
Karan says “The reason we stayed in Jabalpur was- the fodder was good, the labour was good, and the cattle could be bred better in this environment and climate.”
An IIT Graduate’s Return to Roots
After completing his education at IIT Mumbai, Karan discovered a glaring gap in the quality of ghee available in urban markets. Most products were far removed from the bilona ghee he grew up with—artificial, processed, and lacking in both flavour and nutritional value.
“Many brands are selling highly processed forms of fat such as ‘anhydrous butter’ in the name of pure ghee and seeing my father’s reaction to the commercial ghee available in Mumbai was eye-opening,” Karan recalls. “It triggered the realisation that there was a need for truly authentic, traditional Indian ghee in the market.”
What began as a small quest to fulfil friends' and colleagues' demands for pure authentic ghee soon transformed into a full-fledged venture to produce and market bilona ghee that adhered to the highest standards of authenticity and sustainability.
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The Bilona Method: Crafting Authentic Ghee
Unlike industrial clarified butter, bilona ghee is crafted using an intricate, labour-intensive process steeped in tradition. The milk is first fermented into curd, which is then churned to extract butter. The butter is slow-cooked to produce ghee, preserving its rich flavour and nutritional value. “In our case, we use an iron kadhai to cook the butter and we do it in small batches, this further naturally fortifies the ghee with iron, boosting its already nutrient-rich profile,” says Karan.
Karan says “We ensure that the lactose is converted to lactic acid and butyric acid in the process of ghee making, that's what makes our ghee a good fat in fact, the lightest cooking fat.”
This traditional process enhances the ghee’s taste and makes it a potent source of butyric acid, omega-3 fatty acids, and essential vitamins. However, replicating the bilona method on a larger scale was a challenge, as it’s both time-consuming and labour-intensive.To address this, Karan and his team developed in-house technology that modernised certain aspects of the process without compromising its authenticity. Their innovations included efficient filtration systems to remove residues and techniques to improve shelf stability while maintaining the traditional fermentation process.
The Heart of the Farm: Specially Curated Feed
One of the cornerstones of Karan’s ghee is the exceptional care given to his cattle. The family has preserved their grandfather’s tradition of feeding cattle a 100% agro-based, urea-free diet. This feed is meticulously curated to ensure it is nutritionally balanced and tailored to each animal’s weight, muscle mass, and body condition.
“Our feed is our pride,” Karan explains. “ We ensure to test our feed so that it is completely nutritionally balanced. And it is according to the weight of the cattle, weight, muscle, body mass, so each cattle gets a different feed according to the body.”
In contrast, many commercial producers prioritise quantity over quality by using chemically enhanced feeds fortified with urea. These feeds lead to unnatural increases in milk output, resulting in ghee that is diluted and nutritionally inferior. Karan’s approach, however, prioritises the well-being of the cattle and the integrity of the final product.
In the event of injuries, health complications and pregnancy, the cattle are given herbal supplements made from traditional recipes, ensuring their health and the quality of their milk. This holistic approach ensures that every batch of ghee is not only delicious but also genuinely nourishing.
A Message to the Consumers
For Karan, producing bilona ghee is about more than just business—it’s a mission to educate consumers about the difference between traditional ghee and mass-produced substitutes.
“Most packaged ghee in the market doesn’t go through the fermentation process that defines authentic ghee,” he explains. “What you’re buying is often just clarified butter or other fats labelled as ghee. True bilona ghee is an indigenous product, crafted through a fermentation process akin to making fine wine. That’s what sets it apart.”
By vertically integrating the entire process—from breeding cattle to packaging ghee—Karan ensures unparalleled quality control. His ghee embodies the essence of traditional Indian food culture, offering a product that is not only rich in flavour but also in authenticity.
Sustaining a Legacy, Shaping the Future
Karan’s efforts have brought his family’s legacy into the modern era, proving that tradition and innovation can coexist. His ghee has found a loyal following among consumers who value quality, taste, and sustainability.
“My goal isn’t just to sell ghee,” Karan says. “It’s to revive a tradition, to show people what real ghee tastes like, and to create a product that my grandfather would be proud of.”
With his unwavering commitment to quality and ethical practices, Karan is not only preserving his family’s heritage but also setting a new benchmark for authenticity in the ghee market.